Frangipane Tart Recipe
The almond-based pastry filling known as frangipane has a nutty scent and a texture similar to that of sponge cake and butter pound cake. This traditional filling is frequently adorned with poached or fresh fruits in fruit tarts made in the French style.
In the summer, you might use sliced plums, fresh pitted cherries, or halves of pitted apricots in this tart. In the cooler months, halved ripe figs, quince, or apples or pears poached in syrup would be excellent.
Warm or cold, with or without whipped cream, ice cream, or vanilla custard sauce, frangipane tart can be eaten any way.
A Little History of Frangipane Tart
The Italian aristocrat Marquis Muzio Frangipani, who lived in Paris during the 16th century, is remembered by the name Frangipane. While there, he created a bitter almond-scented perfume that was used to scent gloves.
The dish was created by French pastry chefs who were inspired and it became famous.
According to some stories, the culinary concoction included the actual perfume he developed, which allegedly enhanced the flavors and scents even more.
For the pastry
For the frangipane
For the Brandy Chantilly cream
Make the pastry first.
Mix the butter and sugar using a free-standing mixer with a beater attachment until they are smooth and light in color.
Reduce the speed, add the flour gradually, add the egg yolk just as it begins to fully blend, and mix for a little period until smooth.
Take out the pastry from the bowl, wrap in cling film, and chill in the refrigerator for at least one hour or overnight.
Cream the icing sugar and butter until light and frothy for the frangipane using a standalone mixer or an electric hand whisk.
One at a time, include the eggs, then add the brandy and almonds and beat for a further three minutes. Chill until required.
Heat the oven to 170 °C (338 °F). Roll the pastry to the thickness of a coin on a well-floured surface.
Divide the crust evenly in mini tart tins or gently press it into a 23 cm tart ring on a baking sheet. After gently trimming the borders, chill for 20 minutes in the refrigerator.
Place the tart pan or mini tins on a baking sheet, cover with the frangipane, smooth with the back of a spoon, and leave a 0.5 cm space at the top.
Prepare the apples
Peel the apples and core, then cut into 4 mm slices. In mini tarts just place a quater apple, or half, it is up to the apple size.
Cover the frangipane with the apples. Add a thick layer of icing sugar, then bake for 1 hour to 1 hour 15 minutes, or until the frangipane is baked (use a tooth pick to check).
Before serving, let the frangipane to cool for 30 minutes.
Make the Chantilly cream next.
Add the brandy and vanilla extract after whipping the double cream and icing sugar to soft peaks. Continue whipping the mixture until it holds its shape.
Until you’re ready to serve with the tart, chill in the refrigerator.
Enjoy, Good Appetite!